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Mini Chilled Gazpacho

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Mini Chilled Gazpacho is a refreshing cold soup served in small portions, made with ripe tomatoes and crisp vegetables for a vibrant, healthy appetizer perfect for summer gatherings.

Ingredients

4 ripe tomatoes, chopped

½ red bell pepper, chopped

½ cucumber, peeled and chopped

¼ small red onion, chopped

1 small garlic clove, minced

2 tablespoons extra virgin olive oil

1 tablespoon mild-tasting acidic ingredient (e.g., lemon juice or vinegar)

½ teaspoon sea salt

Freshly ground black pepper, to taste

¼ teaspoon smoked paprika (optional)

¼ cup cold water

For Garnish:

Mini cucumber slices

Cherry tomato halves

Microgreens (optional)

Drizzle of olive oil

Flaky sea salt

Instructions

  1. Combine tomatoes, bell pepper, cucumber, red onion, garlic, olive oil, acidic ingredient, sea salt, black pepper, and smoked paprika (if using) in a blender. Blend until smooth.
  2. Add cold water gradually to achieve a smooth, pourable consistency.
  3. Transfer to a pitcher and refrigerate for at least 1 hour to chill and meld flavors.
  4. Pour into mini cups or shot glasses.
  5. Garnish each serving with a drizzle of olive oil, flaky sea salt, a cucumber slice, cherry tomato half, and microgreens if desired.

Notes

Add jalapeño or hot sauce for a spicy kick.

Blend fresh herbs like basil, cilantro, or parsley for extra aroma.

Pulse for a chunkier texture if preferred.

Add celery or green bell pepper for crunch.

For creaminess, stir in avocado or soaked cashews.

Best served fresh and chilled; store leftovers up to 2 days refrigerated.

Nutrition

Find it online: https://chocolatecoveredamy.com/mini-chilled-gazpacho/